What is Shrimp Scampi?
Shrimp Scampi originated from Italy. It's a recipe made with scampi, which is a type of crustacean with pale pink hard shell found in Italy.
Scampi is also called langoustine in Europe and other countries. Traditional, the dish is served as is, without any pasta.
In the United States, Italian-Americans make turn the recipe into a complete meal by adding pasta such as linguine and angel hair pasta.
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Ingredients for Shrimp Scampi Recipe
Traditionally, Italians make this popular recipe with scampi or king prawn. The scampi is sauteed with the following ingredients to make shrimp scampi sauce.
- Olive oil.
- Minced garlic.
- White wine.
- Lemon juice.
- Salt and ground black pepper.
- Italian parsley.
In the United States, the dish is called shrimp scampi as shrimp is used as the main ingredient. The dish can be served alone or with pasta. (Scampi is not available in the US.)
The best thing about this easy shrimp scampi recipe is that you can easily add pasta. For the pasta, you can use linguine, spaghetti, angel hair pasta, penne, or any shapes you like. It doesn't really affect the taste. However, linguine is a preferred choice.
The key is to have plump and juicy shrimp so every bite is bursting with the briny sweet taste of the shrimp, and every mouthful is garlicky, buttery, and lemony.
You can watch me making this easy recipe in the video player. This is a healthy Italian recipe that everyone will enjoy!
Frequently Asked Questions
What is a Good Substitute for White Wine?
You can make this shrimp scampi recipe without wine.
I recommend using chicken broth as the substitute for white wine.
How Many Calories Per Serving?
This recipe is only 438 calories per serving.
What Dishes to Serve with this Recipe?
This meal is best served with pasta and side dishes. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Shrimp Scampi Recipe
Shrimp Scampi - juicy shrimp in garlicky and lemony shrimp scampi sauce. This quick and easy recipe takes only 20 minutes from prep to dinner table.
- 4 servings linguine
- 1 lb shrimp, peeled and deveined
- 1/4 teaspoon cayenne pepper
- 2 oz unsalted butter (1/2 stick)
- 1 1/2 tablespoon olive oil
- 5 cloves garlic, peeled and minced
- 5 tablespoons white wine
- 6 cherry tomatoes, cut into halves
- salt, to taste
- 1/4 teaspoon sugar
- 3 squirts lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped Italian parsley
- shaved Parmigiano Reggiano (Parmesan cheese)
Heat up a pot of water, cook the linguine according to the instructions on the package.
Sprinkle the cayenne pepper to the shrimp. Set aside.
Heat up a saute pan and add the butter. When the butter melts, add the olive oil. Stir in the garlic, lightly saute until aromatic before adding the shrimp into the pan. Saute the shrimp until half cooked and then add the white wine, salt, and sugar. Add the cherry tomatoes and linguine into the pot, stir to combine well.
When the shrimp is completely cooked, add a few squirts of the lemon juice, black pepper, and chopped parsley to the linguine, toss to mix well, dish out and serve immediately with some shaved Parmigiano Reggiano cheese.